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ASTM D5555-95(2023)

(Test Method)

Standard Test Method for Determination of Free Fatty Acids Contained in Animal, Marine, and Vegetable Fats and Oils Used in Fat Liquors and Stuffing Compounds

Standard Test Method for Determination of Free Fatty Acids Contained in Animal, Marine, and Vegetable Fats and Oils Used in Fat Liquors and Stuffing Compounds

SIGNIFICANCE AND USE
2.1 This test method is intended for the determination of the free fatty acids contained in animal, marine, and vegetable fats and oils for the purpose of quality assurance.
SCOPE
1.1 This test method covers the determination of the free fatty acid content of fats and oils.  
1.2 The values stated in SI units are to be regarded as the standard. The values given in parentheses are for information only.  
1.3 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use.  
1.4 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.

General Information

Status
Published
Publication Date
30-Nov-2023
ICS
67.200.10 - Animal and vegetable fats and oils
Technical Committee
D31 - Leather
Drafting Committee
D31.08 - Fats and Oils
Current Stage
Ref Project

Relations

Replaces
ASTM D5555-95(2017) - Standard Test Method for Determination of Free Fatty Acids Contained in Animal, Marine, and Vegetable Fats and Oils Used in Fat Liquors and Stuffing Compounds
Effective Date
01-Dec-2023

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ASTM D5555-95(2023) - Standard Test Method for Determination of Free Fatty Acids Contained in Animal, Marine, and Vegetable Fats and Oils Used in Fat Liquors and Stuffing CompoundsASTM D5555-95(2023) - Standard Test Method for Determination of Free Fatty Acids Contained in Animal, Marine, and Vegetable Fats and Oils Used in Fat Liquors and Stuffing Compounds
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ASTM D5555-95(2023) - Standard Test Method for Determination of Free Fatty Acids Contained in Animal, Marine, and Vegetable Fats and Oils Used in Fat Liquors and Stuffing Compounds
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Standards Content (Sample)


This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the
Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
Designation: D5555 − 95 (Reapproved 2023)
Standard Test Method for
Determination of Free Fatty Acids Contained in Animal,
Marine, and Vegetable Fats and Oils Used in Fat Liquors
and Stuffing Compounds
This standard is issued under the fixed designation D5555; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision. A number in parentheses indicates the year of last reapproval. A
superscript epsilon (´) indicates an editorial change since the last revision or reapproval.
1. Scope 3.4 Sodium Hydroxide Solution, accurately standardized.
1.1 This test method covers the determination of the free
4. Procedure
fatty acid content of fats and oils.
4.1 Use Table 1 to determine the quantities to be used with
1.2 The values stated in SI units are to be regarded as the
various ranges of fatty acids.
standard. The values given in parentheses are for information
only.
4.2 The sample shall be entirely liquid and well mixed
before weighing. Then weigh the designated sample size into
1.3 This standard does not purport to address all of the
an oil-sample bottle or Erlenmeyer flask; add to that the
safety concerns, if any, associated with its use. It is the
specified amount of hot, neutralized alcohol and 2 mL of
responsibility of the user of this standard to establish appro-
indicator.
priate safety, health, and environmental practices and deter-
mine the applicability of regulatory limitations prior to use.
4.3 Shaking vigorously, make the titration with alkali to the
1.4 This international standard was developed in accor-
appearance of the first permanent pink color of the same
dance with internationally recognized principles on standard-
intensity as that of the neutralized alcohol before adding the
ization established in the Decision on Principles for the
sample. The color shall persist for 30 s.
Development of International Standards, Guides and Recom-
mendations issued by the World Trade Organization Technical
5. Calculation and Report
Barriers to Trade (TBT) Committee.
5.1 Report the free fatty acids in percent, by weight:
2. Significance and Use
mL of alkali × N × 28.2
% free fatty acids 5 (1)
2.1 This test method is intended for the determination of the weight of sample
free fatty acids contained in animal, marine, and vegetable fats
5.2 Reference this test method in the test report.
and oils for the purpose of quality assurance.
5.3 The free fatty acids are frequently expressed in terms of
3. Apparatus and Reagents
acid value instead of percent free fatty acids. The acid value is
defined as the number of milligrams of KOH necessary to
3.1 Oil Sample Bottles, 115 mL or 230 mL (4 oz or 8 oz) or
neutralize 1 g of sample. To convert percent free fatty acids (as
250 mL Erlenmeyer flasks.
oleic) to acid value, multiply the former by 1.99.
3.2 Ethyl Alcohol, 95 %. The alcohol shall give a definite,
distinct, and sharp end-point with phenolphthalein and sh
...

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SCOPE
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1.4.1 Non-SI units are provided in Table 1 and Table 2 and in 7.1.2.1/7.1.2.2 because these are common units used in the industry.
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